PHOTO: Kemylin Sasaki – Profat Animal Unit (Aboissa Commodity Bokers)
There are several factors that can influence the quality of offal meal, the most relevant, points out Kemylin Sasaki, from Aboissa Commodiy Brokers – Animal Profat Unit, are related to the industrialization process as the transformation of this by-product goes through several stages, from the time it takes from slaughtering the birds to collecting the by-products, which can go through an autolysis process
(self-digestion) and even putrefaction (rotting):
PHOTO: Viscera flour
Receiving the raw material (which may be contaminated with salmonella or bacteria) at temperature conditions (overheating, for example, can favor a decrease in metabolizable energy levels and apparent digestibility of nutrients); reaching pressing, grinding and storage, remembering that the main equipment in the process is the digester and when there is poor maintenance and conservation of this, this can also result in changes, leading to possible compromises in the quality of the offal flour. “The care and commitment to Hygiene, the correct maintenance of equipment and the training of the operators involved allow achieving acceptable quality levels according to the rules imposed by MAPA”.
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Author: Lia Freire | Source: Stilo Publishing | Edition: 68 March/April 2019
